Cherry Tomato Corn And Halloumi Salad Recipes

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CHERRY TOMATO, CORN, AND HALLOUMI SALAD



Cherry Tomato, Corn, and Halloumi Salad image

Put one slice of garlic in the oil when you first turn on the heat. When it sizzles, your oil is ready for the rest of the garlic.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 8

1/2 teaspoon grated lime zest, plus 2 tablespoons fresh juice
6 tablespoons extra-virgin olive oil
1 tablespoon thinly sliced garlic (from 2 cloves)
Kosher salt and freshly ground pepper
2 cups corn kernels (from 2 ears)
3 cups halved cherry or grape tomatoes
4 ounces halloumi, cut into 1/4-inch slices
2 cups packed baby arugula, preferably wild

Steps:

  • Whisk together lime juice and zest in a large heatproof bowl. In a small skillet, heat 5 tablespoons oil over medium-high. Add garlic and cook, stirring often, until light golden, 30 seconds to 1 minute. Whiskoil mixture into lime mixture; season with salt and pepper. Set aside 2 tablespoons dressing; add corn and tomatoes to remaining dressing and toss gently to combine. Season with salt and pepper.
  • Return skillet to medium-high heat and swirl in remaining 1 tablespoon oil. Add halloumi (be careful; it may splatter) and cook, flipping once, until golden and crisp on both sides, about 4 minutes total. Transfer to paper towels to drain.
  • Scatter arugula on a serving plate; top with corn-tomato mixture. Serve, with halloumi and reserved dressing on the side.

HALLOUMI WITH CORN, CHERRY TOMATOES AND BASIL



Halloumi With Corn, Cherry Tomatoes and Basil image

Seared cubes of halloumi get melty and soft on their insides and dark brown and a little crisp on the surface, making it almost impossible not to devour them all as they come out of the pan. But try to resist, because they're even better tossed with a quick sauté of summer corn and tomatoes, seasoned with basil. Slivers of red onions, folded in raw at the end, add crunch and sweetness, while a squeeze of fresh lime makes everything tangy and fresh. Although this dish is at its most sublime made with fresh summer corn and ripe tomatoes, it's nearly as good in winter made with frozen corn. Serve it for a light, meatless dinner or a substantial side dish with roasted or grilled chicken or fish.

Provided by Melissa Clark

Categories     dinner, easy, quick, weeknight, salads and dressings, main course

Time 25m

Yield 2 to 3 servings

Number Of Ingredients 11

4 tablespoons extra-virgin olive oil, more as needed
12 to 14 ounces halloumi cheese, diced into 1-inch cubes and patted dry
2 cups corn kernels, fresh or frozen and thawed (from 2 to 3 ears of corn)
2 cups halved cherry tomatoes
1 jalapeño, seeded or not, thinly sliced
1 teaspoon cumin seeds
1 teaspoon kosher salt (Diamond Crystal), plus more to taste
3/4 cup thinly sliced red onion
1/2 cup chopped fresh basil, more as garnish
1 lime, cut into wedges
Black pepper

Steps:

  • In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high until it thins out, about 20 seconds. Working in batches, add cheese in one layer, and cook until golden on one side, 1 to 2 minutes. Flip cheese and cook without moving until golden on the other side, about 1 minute longer. Transfer to a paper towel-lined plate and repeat with remaining cheese.
  • Add remaining 2 tablespoons oil to the pan and heat it over medium-high. Add corn, tomatoes, jalapeño, cumin seeds and salt, and cook until corn and tomatoes have softened and everything looks juicy, about 5 to 10 minutes.
  • Remove pan from the heat and stir in the browned cheese, sliced onion and basil. Squeeze a lime wedge or two over everything and season with more salt and lots of black pepper. Garnish with more basil and serve immediately.

EASY CHERRY TOMATO CORN SALAD



Easy Cherry Tomato Corn Salad image

In the summer, use fresh sweet corn off the cob. Saute the corn for five minutes in a skillet before adding it to the salad.

Provided by cookbookangie

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 11

¼ cup minced fresh basil
3 tablespoons olive oil
2 teaspoons lime juice
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups frozen corn, thawed
2 cups cherry tomatoes, halved
1 cup peeled, seeded, and chopped cucumber
1 jalapeno pepper, seeded and chopped
2 shallots, minced

Steps:

  • Combine basil, olive oil, lime juice, sugar, salt, and pepper in a jar and screw on the lid; shake until dressing is completely blended.
  • Stir corn, tomatoes, cucumber, jalapeno, and shallots together in a bowl. Drizzle dressing over corn mixture and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 138 calories, Carbohydrate 18.4 g, Fat 7.4 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 202.6 mg, Sugar 3.5 g

CORN AND HALLOUMI SUMMER SALAD RECIPE BY TASTY



Corn And Halloumi Summer Salad Recipe by Tasty image

Charred summer corn adds smoky sweetness to this centerpiece summer salad. Layered with seared halloumi, za'atar pita chips, juicy summer tomatoes, and crunchy hazelnuts, this salad is sure to satisfy. Just add your favorite protein and dinner is complete!

Provided by Karlee Rotoly

Categories     Lunch

Time 40m

Yield 4 servings

Number Of Ingredients 17

2 ears corn, husked
4 oz halloumi cheese, cut into 1/4in (6 mm) slabs
2 whole wheat pitas
2 tablespoons olive oil
1 tablespoon Za'atar
1 teaspoon kosher salt, plus more to taste
⅓ cup hazelnuts, toasted
4 cups mixed greens
1 cup fresh mint leaf, torn
1 cup cherry tomato, halved lengthwise
1 ½ teaspoons dijon mustard
1 tablespoon maple syrup
1 small shallot, minced
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt

Steps:

  • Preheat the oven to 400°F (200°C).
  • Heat a large cast iron skillet over medium-high heat. Add the corn and cook for 10-12 minutes, turning occasionally, until charred on all sides. Remove the corn from the pan and set aside to cool.
  • Reduce the heat to medium. Add the halloumi to the skillet and sear for 2-3 minutes, or until golden brown. Flip and sear for another 1-2 minutes, or until golden brown on the other side.
  • Tear the pita into irregular pieces directly onto an unlined baking sheet. Drizzle with the olive oil and season with the za'atar and salt. Use your hands to toss until evenly coated. Bake for 10-12 minutes, stirring halfway through, until the pita is golden brown and begins to crisp.
  • Make the dressing: in a small jar with a lid, combine the Dijon mustard, maple syrup, shallot, red wine vinegar, olive oil, black pepper, and salt. Secure the lid and shake vigorously to emulsify. Refrigerate until ready to assemble the salad. The dressing will keep in the refrigerator for up to 1 week.
  • On a cutting board, lay an ear of corn on its side and cut off the kernels, keeping the kernels in clusters if possible. Roughly chop the hazelnuts. Cut each halloumi slab diagonally into quarters.
  • Assemble the salad: In a large shallow bowl, combine half of the greens, half of the mint, half of the pita, half of the cherry tomatoes, and half of the corn. Season with salt and top with half of the halloumi. Repeat with the remaining ingredients (layering helps make the salad more interesting and full). Top the salad with the toasted hazelnuts. Drizzle the dressing over the salad just before serving.
  • Enjoy!

Nutrition Facts : Calories 480 calories, Carbohydrate 39 grams, Fat 32 grams, Fiber 6 grams, Protein 13 grams, Sugar 9 grams

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